There is really nothing much to this bread. A few ingredients and not a whole lot of kneading. Voila! An awesome bread to dinner. I put all the ingredients together, let it proof overnight, with a few turns of the dough (but even that, is optional), loved the taste and the way it turned out. I used some Italian seasoning and onion powder, but you can actually use anything you want. (flax seed, poppy seed, sesame seeds…….etc.)
Ingredients
4 cups bread flour
2 tsp. salt
1 package rapid rise yeast or 22 grams of fresh yeast
2 cups warm water
4 tablespoons olive oil divided
Italian seasoning or finely chopped fresh herbs
Sea salt
Onion Powder
In a medium bowl, combine flour, salt, and yeast. Stir well. Add the warm water. Using your hands, mix the ingredients together, until it is well combined. Cover the bowl with a plastic wrap and refrigerate for at least 8 hours and up to 24 hours. During the course of the evening, and when I remember, I would deflate the dough and give it a quick turn in the bowl, with some olive oil. It’s really up to you, as to how many times you want to do this, or if you don’t want to do it at all.
Pour one tablespoon of olive oil into the center of each pan. Divide dough in half and one piece of dough in each pan, turning to coat with oil. Tuck edges of dough underneath to form a rough ball. Cover each pan tightly with plastic wrap and allow the dough balls to rest for 2 hours depending. The dough should cover most of the pan.
Preheat oven to 450˚F with a rack positioned in the center of the oven.
Drizzle another tablespoon of oil over each round of dough. With oiled fingers, press straight down and create deep dimples that go all the way through the dough to make dimples and to allow the dough to fill the pan.
Sprinkle tops with Italian seasoning (or fresh herbs) flaky sea salt and some onion powder. Transfer the pans to the oven and immediately reduce the temperature to 425˚F. Bake for 22 to 28 minutes, until the tops are golden and the undersides are crisp. Remove pans from the oven. With a metal spatula remove bread rounds from the pans and transfer to a cooling rack.
Serve warm.
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